Flourless Chocolate Gluten Free Cupcakes
Gluten Free (Flourless) Chocolate Cupcakes - Sinful!
I made these amazing and decadent chocolate flourless cupcakes last night, topped with a dollop of vanilla buttercream. My hubby even raved about them and he usually turns up his nose at my gluten free desserts.
*Denotes what I used.
Flourless Chocolate Cup Cakes
Heat oven to 350.
1 1/2 c chocolate chips* or chopped semi-sweet chocolate
1/2 c. almonds (raw)
3 eggs
1/2 tsp vanilla
1/4 tsp salt
1/2 c of brown* or white sugar or agave nectar (or your fave sugar substitute)
1/2 c of melted butter* or coconut oil -- cooled (you can also use veg or grapeseed oil)
In a food processor, pulse the chocolate and almonds until a fine meal. Add the sugar and eggs and pulse in. All the butter or oil and pulse in (be sure butter is cooled). Add salt and vanilla and pulse well. It should resemble a grainy batter.
Scoop into cupcake tins lined with paper and bake for about 12-13 minutes. Cool completely before frosting.
Easy Vanilla Buttercream Frosting
1/2 c butter -- room temperature/soft
1 1/2 to 2 cups of powdered sugar
1/2 tsp vanilla
1 tbsp. milk or cream
scant pinch of salt
Cream together the sugar and butter. Add 1 1/2 cups of sugar to start; if you need to add more sugar up to 2 cups. Add the vanilla, milk and a scant pinch of salt and continue to beat with a mixer until smooth and creamy.
I continue beating my frosting past the point where I think it's done. Doing this has created an even creamier, lighter frosting.
YUM!
I made these amazing and decadent chocolate flourless cupcakes last night, topped with a dollop of vanilla buttercream. My hubby even raved about them and he usually turns up his nose at my gluten free desserts.
*Denotes what I used.
Flourless Chocolate Cup Cakes
Heat oven to 350.
1 1/2 c chocolate chips* or chopped semi-sweet chocolate
1/2 c. almonds (raw)
3 eggs
1/2 tsp vanilla
1/4 tsp salt
1/2 c of brown* or white sugar or agave nectar (or your fave sugar substitute)
1/2 c of melted butter* or coconut oil -- cooled (you can also use veg or grapeseed oil)
In a food processor, pulse the chocolate and almonds until a fine meal. Add the sugar and eggs and pulse in. All the butter or oil and pulse in (be sure butter is cooled). Add salt and vanilla and pulse well. It should resemble a grainy batter.
Scoop into cupcake tins lined with paper and bake for about 12-13 minutes. Cool completely before frosting.
Easy Vanilla Buttercream Frosting
1/2 c butter -- room temperature/soft
1 1/2 to 2 cups of powdered sugar
1/2 tsp vanilla
1 tbsp. milk or cream
scant pinch of salt
Cream together the sugar and butter. Add 1 1/2 cups of sugar to start; if you need to add more sugar up to 2 cups. Add the vanilla, milk and a scant pinch of salt and continue to beat with a mixer until smooth and creamy.
I continue beating my frosting past the point where I think it's done. Doing this has created an even creamier, lighter frosting.
YUM!
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